Servings:
4
INGREDIENTS
- - 320 g quinoa spaghetti Altri Cereali
- - 3 artichokes
- - 200 g of soy cream gluten SOIA&SOIA
- - chickpea flour Probios
- - 1 small shallot
- - pistils Marionette were fresh
- - extra virgin olive oil Il Nutrimento
- - salt
INSTRUCTIONS
- Clean the artichokes and dip them in cold water and lemon. Cut the stems into rounds and then the two artichokes into thin slices.
- Sauté for a few minutes in a pan with 3 tablespoons of extra virgin olive oil together with the thinly sliced shallots.
- Add a little water and simmer until it reduces. Blend all the ingredients and set aside.
- Cook the spaghetti and in the meantime mix the cream with saffron and chickpea flour, just enough to get a not too thick cream. Combine with the artichoke cream and season the pasta.
- Garnish with slices of artichoke and fresh parsley, finely chopped.
